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Pumpkin Ice Cream (Recipe)

Enjoy the Frozen Pumpkin Trend in Your Own Kitchen

The pumpkin frozen yogurt trend is still on its sweet streak, while pumpkin smoothies have popped up at Jamba Juice. But how does the flavor translate at home? Only one way to find out: make pumpkin ice cream! That's what I did and the resulting cold treat is insanely delicious and absolutely satisfying. It has a gorgeous Fall hue, rich pumpkin flavor, and creamy thick texture. Classic pumpkin pie spices and a splash of bourbon give the ice cream a nice, homemade depth. I served it with buttermilk spice cake, but it would be scrumptious sandwiched between two cookies or slathered with hot fudge sauce on a brownie sundae. Interested in the recipe? Look at it after the jump.

Pumpkin Ice Cream

From Williams-Sonoma

Pumpkin Ice Cream Recipe


  1. 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
    1 tsp. vanilla extract
    2 cups heavy cream
    3/4 cup firmly packed dark brown sugar
    5 egg yolks
    1/2 tsp. ground cinnamon
    1/2 tsp. ground ginger
    1/4 tsp. salt
    Pinch of freshly grated nutmeg
    1 Tbs. bourbon


  1. In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate.
  2. In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
  3. Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
  4. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
  5. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool.
  6. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
  7. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.
  8. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Makes about 1 quart.

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